Peanut Butter Cup Oreo Ice Cream Cake

I had a craving and made this on a whim with lactose-free ice cream. What a great idea on my part. My housemates drooled over it before I’d taken pictures… so as soon as we finished (Photographer Emily is back! She took these beauties) they helped me demolish the whole thing. It’s a snap to put together… just try not to eat it too quickly (or risk a brain freeze! :)).

Lightly grease a springform pan. Crush 2/3 of the Oreos (two of the rows or roughly 24 cookies) in a food processor or by hand with a rolling pin and a plastic bag. Stir in melted butter and press into bottom and sides of the springform pan. Freeze for 10 minutes.

Spread one quart of the ice cream over the Oreo crust. Roughly chop the remaining Oreos and sprinkle over this first ice cream layer. Freeze for 20-30 minutes.

Spread remaining quart of ice cream over the Oreo layer and then top with chopped peanut butter cups. Freeze for at least 5 hours. To serve, let sit 10 minutes and run a hot knife around the edge. Release the springform pan, and serve with hot fudge or caramel. Enjoy!